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Comment: Book shows minor use. Cover and binding may have minimal wear and the pages have only minimal creases, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable. Fast Shipping - Safe and Secure 5 days a week!

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.

Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.

In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.

Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.

With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

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Editorial Reviews

Review

“From the enthralling and honest introduction to the enticing recipes, Naomi Pomeroy’s debut cookbook is simply outstanding. The recipes are so thoroughly written, it’s like Naomi is in your kitchen guiding you to success.” —NANCY SILVERTON

“I believe the true essence of a chef is to be totally in tune with her inner muse. That is Naomi Pomeroy in a nutshell. Naomi’s self-taught confidence will inspire any cook to use this cookbook until it gets tattered, splattered, and torn—truly the sign of a great chef’s work.” —JONATHAN WAXMAN

“Naomi reminds me in this book why French country cooking is so great and why I love it so much. She nails clever variations on classics with good instruction—and makes me want to make those pork chops!” —ANDREW CARMELLINI

“A good cookbook embodies the chef’s personality and approach to food and life. This book is like Naomi’s restaurant Beast—each page brims with her passion for cooking in the Pacific Northwest.” —MICHAEL TUSK

“Anything from the magnificent Chef Pomeroy is worth getting immediately—but this latest, in particular, is a must-have.” —ANTHONY BOURDAIN

“No matter what level of home cook you are, Naomi’s humble, detailed, and positive approach to cooking provides an encouraging perspective on learning how to cook her soulful cuisine. She adds personal touches that will help any good home cook be creative with dishes they can independently call their own.” —DANIEL BOULUD

"Pomeroy shows you how to master basic chef skills like sauces and stocks, so you can move on to master clear-as-can-be consommé. The Portland chef also does the impossible, making homemade puff pastry approachable."— Tasting Table

"There is much to learn here, and much great food to make,the sort of classical dishes that deserve aspiration."- Los Angeles Times

"A beautiful handbook for any cook looking to up his or her game."- San Francisco Chronicle

"This is my five-star pick of the year, the cookbook I suspect will define my cooking in 2017, and so want to say a little more about why. On the surface, you might think that this is just another one of those fancy, cheffy cookbooks that's mostly about brand and ego, with no clue about the challenges a home cook faces. You might think that because those books are often really beautiful with high production values and this book is like that, too: sophisticated layout, glossy pages, gorgeous photography. But start at the beginning and slowly page through and you will start to see that these recipes are doable — very doable. Simple, elegant, but not overly refined, this cookbook inspires rather than thrills; it impresses rather than boasts."- THE KITCHN

"This is a big book with big photos and big ideas. . . This is serious cooking, mind you, but presented in gorgeous color by a serious, self-trained cook."- MILK STREET KITCHEN MAGAZINE

About the Author

Naomi Pomeroy won the James Beard Award for Best Chef Pacific Northwest in 2014, was named a Best New Chef in Food & Wine in 2009, and has been featured in Bon Appétit, Elle, and O magazine, along with appearances on Top Chef Masters and Knife Fight. After launching Family Supper, clarklewis, and Gotham Tavern, she opened Beast in 2007 and her bar Expatriate in 2013. She lives in Portland, Oregon.

Top customer reviews

Every recipe so far is a 5-star winner! Naomi, I can not thank you enough. Your instructions inspire confidence and produce great food. Last night I made the pan-seared salmon. You could have said, "Heat the oil, add the salmon, and cook for about three minutes." Instead you entered my kitchen, hovered over the pan with me, and coached me along. "Heat a black steel pan over high heat until very hot. Add the oil and heat until the surface is rippling but not smoking. Add all of the salmon, skin side down, and press lightly with the back of a fish spatula (see page 373) to ensure a good sear on the skin. Cook until the fish looks opaque approximately halfway up the sides, about 3 minutes." Salmon is not cheap. I can't afford to figure out what you mean when you tell me to start cooking it. I need to know what you mean. You continued with me every step of the way until my plate matched the picture in the book. Beautiful! Delicious! And you have offered me plenty of white space on the page to add my own notes, comments, and praise. You have thought of everything! I am grateful!

In your introduction you said, "It's my hope that this book will encourage you to get into the kitchen, take cooking seriously, and feel good about it."

I am in love with this book! The photos are gorgeous, the recipes are interesting and the explanations are thorough. I own so many cookbooks but it's been a long time since I've been inspired by one as much I was looking through Taste & Technique. I really like that she includes four season variations for each one of the main dishes. The day after I got the book I made the scallops with basil pistou and oven dried tomatoes and they were a major major hit. Can't wait to try more recipes from this book.

Everything I've made out of this cookbook has been fantastic. I wish there were more cookbooks that take this approach. Only thing is you usually have to go to the grocery store and plan ahead for these recipes.

This is a useful cookbook for an experienced cook and I think would also be good for an ambitious beginner. This deserves a place on the shelf between Judy Rodger's transformational "Zuni Cafe Cookbook", and Julia Child's comprehensive "The Way to Cook."